Snails In Garlic Butter
|Freshly chopped parsley||2 Tablespoon|
|Garlic||3 Clove (15 gm), peeled and crushed|
|Shallots||2 , peeled and finely chopped|
|Butter||1⁄2 Pound (250 Gram, 2 Sticks)|
|Freshly ground black pepper||To Taste|
|Canned snails||48 , cleaned shells (Tinned, 4 Dozen)|
Mix parsley with finely pounded and chopped garlic and chopped shallots.
Work this into the butter with a fork, and season with salt and pepper.
Chill in refrigerator.
Put a little knob of the seasoned butter in each shell.
Add snail to each, then fill with more butter until crammed full.
Put stuffed shells, with open ends facing up, in ovenproof dishes (better still, if you can get them, special plates designed for escargots).
Cook in a fairly hot oven for 7-10 min.
Serve straight from oven, with fresh French bread to mop up the delicious juices.